Nut, date & chocolate slice

Fatimah Omran @fatimahomran_ makes this simple, nutrient dense & pistachio & date bar for her family during Ramadan for a sweet treat.

Jam packed with fibre, protein & good fats, plus has a tonne of other vital nutrients like potassium & magnesium from the pistachios. It’s wonderful for hormone balance, skin & hair health, brain cognition & hunger regulation - and its quite rich so will leave you feeling super satisfied after just one little bit.

This is my take on Fatimah’s recipe - so I hope I do it justice! 💫

(GF & DF)

INGREDIENTS

12 medjool dates, pitted & well chopped

1/2 cup natural almonds, finely chopped

2 heaped tbsp peanut butter

2 tbsp ground flaxseed

1/2 cup natural pistachios, finely chopped (leave some for sprinkling)

2-3 tbsp maple syrup

100gm dark chocolate, I used 100% dark chocolate ‘leaves’ but feel free to use any high quality dark chocolate with at least 60% cocoa content

1/2 tsp coconut oil

1 big pinch of flakey sea salt

METHOD

Combine the chopped dates, almonds, flaxseed and peanut butter in a medium bowl. Mix it together well with your hands. In a  glass, medium-sized food storage container lined with baking paper (I like Seed & Sprout Co.) press in the mixture in firmly and make sure there are no air bubbles. Wet the spoon if needed.

Next put the layer of chopped pistachios on top (leaving a little to sprinkle on top of the chocolate at the end), and drizzle over the maple syrup. Use the spoon to make sure it gets good coverage and press down again so it soaks through.

Combine the chocolate and coconut oil in a small saucepan and melt over very low heat, making sure it doesn’t burn. Immediately pour this over the nut mix and tip it so it covers the nuts evenly.

Sprinkle over the remaining pistachios & sea salt and then pop in the fridge for about an hour or so, allowing it to set.

Once set, remove from fridge and cut into bars. Keep refridgerated.

Buon appetito 🍋